Lunch

Charred Halibut with Turmeric-Coconut Consommé, Crispy Curry Leaf & Summer Vegetable Brunoise

Name: Charred Halibut with Turmeric-Coconut Consommé, Crispy Curry Leaf & Summer Vegetable Brunoise
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 halibut fillets, 6 oz each, skin on, room temperature; 1.5 cups coconut milk (full-fat, premium); 1 cup dashi or seafood stock; 1 tbsp fresh turmeric, minced, or 1.5 tsp dried turmeric; 1 tbsp ginger, minced; 2 cloves garlic, minced; 1 shallot, minced; 2 kaffir lime leaves; 0.5 cup fresh curry leaves; 3 tbsp neutral oil (divided); 1 medium carrot, brunoise (2 mm cubes); 1 medium zucchini, brunoise; 0.5 cup fresh green beans, brunoise; Fleur de sel to taste; Freshly cracked white pepper; 1 tbsp fish sauce; 0.5 tsp lime juice

Pan-seared halibut fillet, skin-side crisped to shattering perfection, rests in a silky turmeric-infused coconut consommé. Surrounded by finely diced summer vegetables (carrot, zucchini, green bean) in tiny, jewel-like cubes, topped with fried curry leaves that shatter on the bite and infuse the dish with smoky aromatic depth.

1046cal 89gprotein 31gcarbs 65gfat 20min prep 35min cook 2serves

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